Wednesday, July 23, 2008

Lemon Madeleine

Madeleines are probably one of the most loved bite sized treats you can find. How could you not fall under the spell of their pretty scalloped shape and their light as air texture encased in a slightly crisp shell.

It has been years since I've made them so it is high time for a revisit - inspired by the bounty of Meyer lemons, Lemon Madeleines are on the menu today for Blog Party.

Add the lemon zest to the melted butter and allow to infuse until the butter has cooled.

Place the eggs and sugars into a processor and process until combined. Add the sifted flour and baking powder - process briefly to combine. With the motor running, add the cooled butter/lemon zest mixture.

Stop as soon as the mixture has amalgamated and pour out into a bowl - allow the batter to rest, for at least an hour or even overnight, in the fridge.

Preheat the oven to 180°C/350°F.

Butter and flour the Madeleine moulds.

Spoon batter to two-thirds fill each mould and bake 8-10 minutes or until golden and cooked through.

Let them cool slightly in the tray before dislodging them.

Allow to cool completely on a wire rack, pattern side up.

Dust with icing sugar before serving.

You'll be glad the batter makes so many because it's impossible to stop at just one!